Adult has bulky body with greyish-brown plumage, with creamy-white edges on the upperparts, and blackish flight feathers. The white tail is rounded with only one black bar.
On the pale brownish underparts, we can see fine greyish-brown spots or blotches. Flanks are rather brown with pale feather’s edges. Underwing is white and grey with darker flight feathers. Belly and undertail coverts are white.
Head and neck are greyish-brown.
According to the subspecies, bill and legs are orange or pink. Eyes are dark brown with orange or pink eye-ring.
Length: 76-90 cm
Wingspan: 147-180 cm
Weight: 2500-4100 g
The Goose is mainly vegetarian, feeding on various plant items such as grass and leaves, roots, stems, fruits and sprouts of numerous plants’ species. During winter, it also takes grain and vegetables.
They forage by grazing on the ground or in water where they perform “upending” as ducks.
These geese are often seen in flocks and are gregarious. They usually feed and roost together outside the breeding season. Even courtship displays take place in groups, and they may nest in loose colonies.
To live in flocks also reduces the risk of predation, and to find food is easier for each goose.
In order to keep the group united, some specific criterions are necessary to maintain visual contact between them.
The Goose frequents wet areas with open country, near grasslands or with fringe vegetation.
During winter, this species is found in swamps and cultivated areas in open country, and also in lakes and lagoons
Calls and songs:
The Goose utters flight-calls such as loud, honking series of notes with repeated deep “aahng-ahng-ung”. When in flocks, the noise is audible at some distance.
Methods of hunting permitted for use:
- ambush hunting,
- ambush hunting,
- hunting migratory birds,
- using floating facilities with the engine off,
- duck calls,
- hunting birds,
- stuffed animals and profiles,
- hunting dogs
Permitted hunting tools:
Hunting fire smooth-bore long-barreled arms; cold bladed hunting weapon.
Olive oil + Montreal steak seasoning + a hot grill = deliciousness.
The combination of heavy salts and chunky pepper season the meat and suck out any gamey taste, which is then replaced with the olive oil. Tender, succulent goodness is all that remains.
A couple of key points: And heat the grill up very hot so you sear the meat quickly.
Marinade the breasts in the mixture of olive oil and Montreal steak seasoning for 3 or 4 hours. After that time, stir the breasts around and add more oil if necessary. Let it marinade another hour or two. Heat your grill up and cook the meat for 3 or 4 minutes on each side. As with all wild game, don’t overcook it! Cut the meat against the grain (the long way down the breast) so it’s tender to the tooth.